Baked Coconut Oatmeal

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One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.

This recipe is enough for a 23 x 23 cm baking dish.

Ingredients:

¼ cup of melted coconut oil, cooled

1 cup of milk of your choice (I used a coconut-rice milk)

3 cups of rolled oats (Here they are called haver-vlokken)

½ cup of dried unsweetened coconut

2 eggs

1 ½ teaspoon of baking powder

Pinch of salt

1 teaspoon of vanilla extract

¼ cup of coconut sugar

¼ cup of brown sugar

 

Preheat your oven to 180C/350F. Line your oven dish with parchment paper.

In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.

Finally add the oats and dried coconut. Mix well.

Pour it into the prepared baking dish and spread it evenly.

Bake it for 40 minutes till golden on top.

Serve with milk or yogurt of your choice.

You can keep it the fridge, covered for up to 3 days.

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Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

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This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

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Breakfast Ramen with Kimchi & Avocado

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I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.

This recipe serves 2.

Ingredients:

250grs of ramen noodles

1 avocado, thinly sliced

½ cup of kimchi

1 egg

For the pork stock:

1 kilo of pigs ribs, chopped into chunks

2 cloves of garlic, peeled and smashed

1 piece of ginger, about the size of your thumb

1 white onion, peeled and cut in half

1 medium carrot, chopped

2 litters of boiling water

1 tablespoon of vegetable oil

To serve:

Wasabi Furikake

Chopped chives

Black sesame seeds

Sesame oil

Soy sauce

Chili oil

Lime wedges (optional)

 

Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.

The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.

Cook the ramen noodles as instructed on the package. Then drain them.

Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.

To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.

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Mashed Avocado Toast with Sautéed Shaved Asparagus & a poached egg + How to Poach an Egg

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I post my breakfasts on a daily basis on Instagram, and I love to eat poached eggs. But my poaching skills were not up the part. I tried wrapping the egg in plastic wrap and then poaching it. That didn’t work out for me. I tried the old fashion way, how I was taught in school (simmering water, splash of vinegar and swirling around the water hoping the egg will form nicely), but I would only get nice looking eggs some of the time. I wanted them picture perfect and sometimes it would work out on the first egg, and sometimes on the third or fourth… It made me dread poaching time. But then the lovely Jennifer from The Lemon Apron gave me a tip that would save me a lot of eggs. Just crack an egg on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. This tip has worked wonders for me. Thank you Jennifer! And since I often get questions on Instagram of how I poach my eggs, here is how I do it now.

Have a medium saucepan filled about halfway with water and a splash of vinegar. Let it come to a simmer. Once the water is simmering, crack an egg (at room temperature, the eggs need to be fresh) on a fine mesh sieve with a bowl underneath to catch the watery part of the egg white. Let it sit there for 30 seconds to about 1 minute.

Then carefully drop it on the simmering water. I only stir the water a bit once the egg has a nice shape, you don’t want to disturb the uncooked egg white otherwise it will separate too much from the egg yolk. Let it poach for about 2-3 minutes and then carefully remove it with a slotted spoon.

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This recipe is for 1 person.

Ingredients:

1 slice of toasted bread of your choice

1 small avocado

Juice of ½ a lime

Pink Himalayan salt

Black pepper

Chili flakes

4 asparagus

2 tablespoons of olive oil

2 cherry tomatoes, quartered

Garden cress

1 poached egg

 

Shave the asparagus using a vegetable peeler. Don’t worry if parts break. Place 2 tablespoons of olive oil in a pan over medium heat. Saute the asparagus with salt and pepper, for about 30 seconds. Set them aside. Then mash the avocado with the lime juice, salt, pepper and chili flakes.

To assemble the toast, add first the mashed avocado. Then the sauteed asparagus, cherry tomatoes and finally the poached egg. Top the egg with salt, chili flakes and garden cress.

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Greenwoods

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Greenwoods is a very popular brunch restaurant located at the Keizersgracht canal. It has a great location (close to Leiseplein) and it is very accessible by tram. And when I mean popular, I mean try to make a reservation if you don’t want to wait in line. It´s a great spot to eat and catch some rays in the summer too, as they have tables outside along the canal.

A couple of people on Instagram actually recommended me this place some months ago and today I finally went there for lunch along with my husband.

I had been craving steak for a while and I was very happy to find a steak sandwich on their menu. My hubby went for the open faced club sandwich on soda bread as recommended by our waitress. Both came with French fries and aioli. As we were cozy inside waiting for our order to arrive, I saw the lovely Eliane from InstagramBlogger.nl having lunch with her family. You can get a feel of how it is to live in Amsterdam by checking out her Instagram account here.

And then our order arrived, I loved my steak sandwich. It was perfectly cooked, very tender and juicy inside. The portions are big so you won´t go home hungry. I couldn’t end lunch without satisfying my sweet tooth. I saw a picture of a pretty looking cake on the Dutch girls on the blog Instagram account so I had to order it. It’s called chocolate glory, and it is filled with white chocolate ganache and topped with dark chocolate buttercream icing. Rich chocolate goodness!

Greenwoods

Keizersgracht 465, Amsterdam

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Tiramisu Pancakes

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I’ve been craving Tiramisu for a while now and while I was planning this weekend’s breakfasts, tiramisu popped back into my head. So tiramisu pancakes it was. I added some coffee and cacao powder to the pancake batter and made a mascarpone cream to go along with it. Such a delicious way to start the weekend!

This recipe makes 12 medium pancakes.

Ingredients:            

For the pancake batter:

1 cup of all-purpose flour

2 tablespoons of sugar

2 eggs

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1 cup of buttermilk

2 tablespoons of butter, melted and cooled

1 ½ tablespoons of cocoa powder

1 ½ teaspoon of instant coffee

1 teaspoon of vanilla extract

For the mascarpone cream:

250grs of mascarpone at room temperature

2/3 cup of whipping cream

4 teaspoons of Port or Marsala wine

2 teaspoons of vanilla extract

8 tablespoons of powdered sugar or more to taste

Extras:

Extra butter for cooking the pancakes

Cocoa powder

Strawberries

 

Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla. Then add the flour, baking soda, baking powder, salt, cocoa powder, instant coffee, butter and buttermilk. Whisk until combined.

Add 1/3 of the egg whites to the bowl with the rest of the ingredients and mix well. Then add half of the remaining egg white and fold it in. Finally fold in the remaining egg white.

Add some butter to a large pan over medium heat. Once the butter has melted and the pan is hot, pour about 1/3 of a cup onto the pan to make each pancake. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

To make the mascarpone cream, whisk the mascarpone with the whipping cream until smooth. Then add the port, vanilla and sugar. Mix until everything is combined.

If you want to serve the mascarpone cream in between each pancake in a stack, I suggest that you let the pancakes cool down a bit otherwise they will melt the cream too fast. If you want the pancakes really warm, just serve some of the cream on the side. Sprinkle some cacao powder and add some strawberries. Enjoy!

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Apricot, Date & Walnut Spiced Bread

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This spiced loaf is great to eat on its own but it also works well paired with some blue cheese. The sweetness of the loaf complements very well the strong cheese. We ate it with some Bleu d’Auvergne and fig jam on Saturday as part of our dinner. The apple sauce really keeps this loaf moist and it’s easy to pack, so it makes a nice edible gift as well.

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This recipe is for a medium size loaf pan.

Ingredients:

1 ½ cups of all-purpose flour

½ cup of sugar

1 teaspoon of baking soda

1 teaspoon of cinnamon powder

½ teaspoon of grated nutmeg

1 cup of apple sauce

½ cup of sour cream

10grs of melted butter

Pinch of salt

100grs of chopped walnuts

1 cup of chopped dried apricots

1 cup of chopped dates

Zest of 1 orange

 

Preheat the oven to 180C/350F. Line a medium loaf pan with parchment paper. This just makes it easier to remove the loaf afterwards.

Mix all of the ingredients in a large bowl. Pour the batter into the mold. Tap to get rid of any air bubbles.

Bake for about 40-50 minutes, until golden and a toothpick inserted in the middle comes out clean.

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Whole-Wheat & Thyme Scones with Camembert & Cranberry Compote

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I have been craving scones lately and thought that Saturday was the perfect day to make them, since we have more time to enjoy breakfast together. I saw fresh cranberries at the market for the first time this season and I was so excited to make something with them. So I served these scones with homemade cranberry compote and Camembert.

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This recipe makes 12 small scones.

Ingredients:

2 cups of whole-wheat flour

1 ½ teaspoon of baking powder

1 ½ tablespoon of honey

Pinch of salt

½ teaspoon of baking soda

4 sprigs of thyme

5 tablespoons of cold butter, chopped

¾ cup of cold buttermilk

For the cranberry compote:

2 cups of fresh cranberries

2 cups of water

½ cup plus 2 tablespoons of sugar

Extra:

1 small Camembert, 250grs

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

To make the cranberry compote, just place all of the ingredients in a medium saucepan over medium heat. Cook for about 10 to 15 minutes until the cranberries burst and the sauce thickens. Transfer it to a small bowl and set it aside to cool.

Place all the dry ingredients plus the butter and honey in the bowl of the stand mixer fitted with the paddle attachment. Mix on low speed until the butter is well incorporated. Then add the buttermilk and mix until you have an even dough.

Place the dough on your floured working area. Shape the dough into a 1 cm thick rectangle. Using a 6 cm round mold, cut 6 circles or more if you can. Then use the scraps to form extra scones. Transfer the scones to the prepared baking sheet and bake until golden, about 14 minutes.

Serve the scones while still warm with slices of Camembert and the cranberry compote. Enjoy!

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BBQ Pulled Pork, Avocado, Gouda & Fried Egg Breakfast Sandwich on a Soft Pretzel Bun

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I was craving pulled pork lately so I went to my butcher to get a nice piece of pork shoulder to make it. It is so easy to make. It does require time for the meat to get tender but you can just set your timer. I cooked the pork a day in advance and just kept it in the fridge. This is the sandwich I made for breakfast on Saturday. The pretzel buns I did make on the same day as they are best when they are fresh out of the oven. This made a very indulgent Saturday morning.

A quick tip: If you add pork bones to the Dutch oven where you are cooking the meat, you end up with a good stock to later use for ramen. I didn’t add it to the recipe, but it is what I did to not waste the stock I was left with after cooking the meat.

This recipe makes 8 medium sandwiches.

Ingredients:              

For the pork:

800gr of boneless pork shoulder

About 3 litters of beef stock

3/4 cup of Smoked BBQ sauce

For the soft pretzel bun:

For the dough:

1 cup of warm water

1 package of dry yeast (7gr)

2 tablespoons of butter, melted

3 cups of all-purpose flour

1 tablespoon of sugar

1 ½ teaspoons of salt

For the water bath:

10 cups of boiling water

2/3 cup of baking soda (here in the Netherlands, you can find it in a toko/asian store)

Extras for the buns:

Egg wash

Coarse sea salt

Vegetable oil

Toppings for the sandwich:

2 avocados, sliced

8 fried eggs

8 slices of Gouda cheese

 

To cook the pork:

Slice off any big parts of fat from the outside of the piece of pork. Then chop it into large chunks (about the size of half a cup). Place the pork in a Dutch oven. Add enough stock to submerge all the pieces of pork. Let it come to a simmer over medium heat. Cover it with a lid and let it cook for 2 ½ to 3 hours. Check every half hour and add more stock if necessary. You know it’s done when the meat just falls apart.

Transfer the pork to a cutting board and shred it using two forks. You can save the stock and use it for something else. Set the shredded pork aside.

To make the soft pretzel buns:

Place the warm water and the yeast in the bowl of the stand mixer. Let it stand for 5 minutes. Then add the butter, flour, sugar and salt. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes, until it stops sticking to the edges and it forms a ball. You can also knead it by hand.

Remove the dough from the bowl. Clean the bowl and then grease it with some vegetable oil. Place the dough back in the greased bowl and cover with plastic film. Let it rise in a warm place for 1 hour, until it has doubled in size.

Preheat the oven to 230C/450F. Line a baking tray with parchment paper. Lightly grease the parchment with vegetable oil.

Start making the water bath. Mix the boiling water with the baking soda in a large pot.  Make sure it is not completely filled to the top because the baking soda bubbles a bit. Leave the heat on medium, while you work on the dough.

Place the dough in your working area, it is not necessary to use extra flour. Divide the dough into 8 pieces. Make each piece into a ball.

Place the balls in the water bath for 30 seconds. I did 4 at a time.  Then remove them from the water using a slotted spoon and place each ball in the prepared baking tray.

Once they are all done, cut a cross in the middle of each bun, brush them with the egg wash and sprinkle some coarse salt on top of each one. Bake for 10 to 12 minutes or until golden brown.

Once the buns are done, mix the shredded pork with the BBQ sauce. Warm it up in a pan.

Slice each bun into halves. Add a slice of Gouda, and then some of the BBQ pulled pork. Top it with avocado slices and a fried egg. Enjoy!

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Healthy Banana Split

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You can have this for breakfast or dessert. It is much healthier than an actual banana split. I made the “soft serve ice cream” with frozen bananas, blueberries and blackberries. And then topped it with pistachios, puffed quinoa, more fruit and melted chocolate.

This recipe makes one large serving.

Ingredients: 

2 frozen bananas

¾ cup of frozen blueberries

¾ cup frozen blackberries

Milk, just enough to blend the frozen fruit

Toppings:

1 banana, sliced in two lengthwise

3 or 4 fresh cherries, pitted and sliced in half

A few fresh blueberries

2 tablespoons of chopped pistachios

2 tablespoons of puffed quinoa

2 tablespoons of toasted dried coconut

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

Fresh mint leaves

 

Melt the chopped chocolate with the coconut oil in the microwave for 30 second intervals until it has completely melted, stirring in between.

Place the frozen banana, frozen blackberries and frozen blueberries in the blender. Blend until smooth, adding a bit of milk to get everything mixed.

Serve it on a big bowl. Add the sliced banana in the middle. Add the blueberries and cherries. Sprinkle the pistachios, quinoa and dried coconut. Drizzle some of the dark chocolate and finish it with a few mint leaves.  Eat right away.

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